Soymilk, homemade (from whole soybeans) #2/2

7 1/2 cups

Ingredients

Quantity Ingredient
Typed by Dorothy Hair 6/94
2½ tablespoon Honey (to 4 tb)
¼ teaspoon Vanilla to any of the flavorings above or below, add:
2 tablespoons Oil, Vegetable puree at high speed until
4 tablespoons Honey or natural sugar
pinch Salt
¼ teaspoon Vanilla extract After milk has cooled, add to Honey Vanilla soymilk:
2 tablespoons Malt granular or add to Honey Vanilla soymilk:
5 tablespoons Sesame Butter (to 8 tb)
1¼ cup Orange juice
Strawberry
Ginger root; grated
Cinnamon and anise
Nut Butters
pinch Salt well dispersed
¼ teaspoon Granular Lecithin if extra thickness is desired whip in
2½ teaspoon Carob (or cocoa) powder which has been creamed with a little cold soymilk
2 tablespoons Mocha or
2 tablespoons Coffee or cool milk and add
1 teaspoon Calcium Lactate into cold soymilk
Egg yolk
Egg, whole
Butter
Coconut

Directions

THE BOOK OF TOFU" 1975

HONEY-VANILLA SOYMILK

RICH & CREAMY SOYMILK

CAROB HONEY SOYMILK

MALT MOCHA OR COFFEE SOYMILK

SESAME OR CALCIUM-RICH

ORANGE SOYMILK

OTHER FLAVORINGS TO TRY

Step 5. If desired, add to the 7½ cups soymilk one of the popular flavoring combinations. (listed with our favorites first) Step 6. Soymilk may now be served hot. Or for a richer, creamier consistency, a deeper sweetness, and a flavor more like that of dairy milk, chill by covering and setting pot in circulating cold water for 10 to 15 minutes. This quick cooling increases shelf life. Pour soymilk into clean (or sterilized) bottles and cover tightly.

Refrigerated, it will keep for 3 to 6 days; if from it will keep indefinitely.

VARIATIONS: Non- boiling Water Grind: If using a plastic blender that will not stand boiling water, substitute hottest tap water when pureeing, but mix okara with boiling water. If using a food mill or juice, grind beans without water, mix ground beans with 6 cups of boiling water and allow to stand for 2 to 3 minutes.Rinse out mill or juicer with ¼ cup boiling water, then transfer puree to pressing sack and proceed from step 3.

Rich Homemade Soymilk (makes 3 ¼ cups): Soak only 1 cup dry soybeans. Drain, divide into 2 equal portions, and puree each portion with 1 ¾ cups boiling water. Rinse blender with ¼ cup boiling water, extract soymilk in pressing sack, then sprinkle okara with ½ cup boiling water and re-press. Use to make silken tofu, soft tofu, or yuba. Or, use in cooking like cream.

High-yielding Soymilk: In Step 3, rinse okara with 3 ½ to 4 ½ boiling water. Yields 8 ½ to 9 ½ cups thinner (but still good) soymilk.

"The Book of Tofu Food for Mankind" by William Shurtleff & Akiko Aoyagi , 1975, First Ballantine Books ISBN 0-345-27809-7 Submitted By LISA GREENWOOD On 10-06-95

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